海鮮房 (已結業)

Item: 海鮮房
Rating: 3
Author: eatpraylove~son

Seafood Room

63 食记

味道

环境

服务

卫生

抵食

3491

铜锣湾

$801以上

多国菜海鲜 Fine Dining 西餐厅

eatpraylove~son

等级3

As we got to the top floor of the new Tower 535, we were greeted by two tall, beautiful Russian hostesses and led into the spacious dining area. The space is elegantly decorated with chandeliers and tasteful artworks, with cosy tables for two by the window as well as larger tables for groups in the middle. For a moment, we felt like on the top of the world.We were not surprised at all. Seafood Room marks the Hong Kong debut of Bulldozer Group, a leading hospitality and nightlife group from Russi

As we got to the top floor of the new Tower 535, we were greeted by two tall, beautiful Russian hostesses and led into the spacious dining area. The space is elegantly decorated with chandeliers and tasteful artworks, with cosy tables for two by the window as well as larger tables for groups in the middle. For a moment, we felt like on the top of the world.

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We were not surprised at all. Seafood Room marks the Hong Kong debut of Bulldozer Group, a leading hospitality and nightlife group from Russia. Marketed as one of the biggest restaurant openings of the year, Seafood Room proudly boasts its sweeping views of the city and Victoria Harbour.

Note: the restaurat area is splitted into two areas - one showcases the harbour and the other side presents the city view; remember to indicate where you want to dine when you book
Requesting a table by the window is (of course) a MUST.

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The menu is divided into a number of different sections like Carpaccio, Tartare, Ceviche, Sashimi and even (!!) Cantonese style dishes. For meat lovers who are accompanying their friends to the SEAFOOD room; fear not, there are a few non-seafood items on the menu which can satisfy your cravings.

FOOD

First up, we ordered the Tuna Carpaccio (HK$240). Nice, long, thin slice of tuna was placed on top of a bed of foie gras mousse, this was topped with some virgin oil and truffle bits which brought some nutty and earthy elements to the dish. The fresh unami of the tuna went surprisingly well with the rich and buttery foie gras mousse.

We were glad that there was no truffle overdose or the pungent flavour would have overpowered the natural aroma of the tuna!

This was a solid dish, but would be even more to my liking if the foie gras taste can be more prominent; it was slightly played down by the cream.

Next up was the highlight of the night - Langoustine Tartare (HK$260). The tower of avocado with raw langoustine toped with truffle (yes again), caviar and gold flecks is a luxurious luring art piece itself. It was certainly an aromatic delight as the chef cleverly paired up avocado (love love love
) with raw langoustine for that EXTRA creamy silky texture, the herbaceous fragrant of the avocado paired well with the sweet soy sauce and the caviar on top. I loved how the caviar in my mouth, and the rich, slightly sweet taste oozes and dresses over the unbeatable avocado langoustine mix (hehehe). A must-order item here! Loved every bite of this dish!!

We decided to add an extra cold dish since the langoustine tartare was an absolute star, and so we picked the Yellow Tail Carpaccio (HK$230)... unfortunately, this was not even half as good.

The yellow tail pieces were nicely sliced (at least they got one thing right haha) - not too thick and not too thin. They were laid systematically on a pond of yuzu sauce and once again, topped with truffle. The acidity and citrusy of yuzu sauce did not really work with the truffle.

In fact, the yellow tail did not taste very fresh and we had a strong feeling that the chef was adding truffle to this dish to cover up the fishiness.

As one of our mains, we ordered the Scallops (HK$320). The scallops were of fair size; but they were not as juicy and bouncy as I hoped. The lack of moist was perhaps because they were overcooked? (Nothing beats the Grand Hyatt Steak House Scallops!) The seasoning, I must say, is intriguing. I enjoyed the buttery cauliflower puree underneath, but the dish was not just about creaminess. They sealed the deal with the sweetness of the golden sauterns sauce.

The mixture of dukkha spice, raisins and nuts added an interesting dimension to the dish. Ah, if only they did justice to the seared scallops...

Finally, we were served with the Miso Salmon (HK$350). A thick fillet of salmon was brought to us on a large leaf with lime. What a generous portion!

Yes, there was no other accompany ingredient or sauce. The salmon was nicely cooked, pink in the center, and slightly charred with a miso glaze on the top. Add a splash of lime for extra complexity. The lime certainly popped through the sweet and savoury classic miso aroma, and stimulated our apetite! Enjoyable dish~

All in all, the Seafood Room definitely has room for improvement (both food-wise and service-wise). Putting the good looking hostesses aside... throughout the night, service was generally not very attentive. It appeared that the servers were not very experienced (you can tell by the way they put down and arranged our plates and culteries hahaha).

Naming itself THE Seafood Room entails expectation; with the price tag and the marketing, I came with even higher expectation. Hopefully, as we go forward, the Seafood Room will not only be a place to view our beautiful harbour, but a true and proud seafood restaurant itself.

Brownie points~~~ The Seafood Room has a lovely outdoor terrace on the top floor. On the saturday night I visited, I was shocked to see NO ONE AT ALL on their top-floor terrace. What a shame.. what a waste..

Well, no complaints - I enjoyed my chilled Chardonnay at peace.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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